Show 27, May 4, 2013: Keith Roberts, Executive Chef of the Loews Santa Monica Beach Hotel in Santa Monica

Keith Roberts of the Loews Santa Monica Beach HotelChef Roberts, a journeyman executive chef, has overseen all aspects of the busy foodservice operation at this 342-room beachfront luxury hotel for over three years. He has years of prior luxury hotel experience as well as fine dining destination restaurant cooking in his extensive background.

Since its opening the property has always enjoyed a reputation as a destination for quality dining with an unmatched ocean view. Over the years high-profile chefs have been in its kitchens. Chef Keith is responsible for all the food provided for banquets, weddings and special events, room service, and the hotel’s signature ocean view restaurant, Ocean & Vine.

Santa Monica is known nationally for their trend-setting Wednesday and Saturday Farmers Markets. In the Summer Chef Keith conducts tours of the local Farmers Markets for select, fortunate hotel guests and then prepares a special lunch for them featuring ingredients from the Market.

Chef Keith is a mentor for high school culinary arts students through the Careers through Culinary Arts Program. Loews graciously hosted The 19th Annual C-CAP L.A. Scholarship Awards Breakfast at the Hotel on Monday, May 6th.

On the Ocean & Vine Spring menu we recommend the Farmers Market Field Greens (which changes weekly based on what’s fresh & available) and the California Crab Cake Sliders. Both ideal for the beach…

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Show 14, January 26, 2013: Bricia Lopez of the Guelaguetza restaurants in Koreatown and Plaza Mexico in Lynwood (continued…)

Guelaguetza in Koreatown features a well-stocked Mezcaleria with one of the most comprehensive collections of Mezcal available in the country.

There are regular tastings and special events.

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Show 7: November 24, 2012: Amelia Marneau of Marche Moderne

Florent and Amelia Marneau of Marche Moderne at South Coast PlazaFlorent and Amelia Marneau set the standard for elegant, unpretentious fine-dining when they opened Marche Moderne in 2007. Chef Florent had previously launched the very successful Pinot Provence for master chef Joachim Splichal (his first venture in Orange County.) Amelia was a highly regarded executive pastry chef. Now Chef Florent is the menu maker and Amelia runs the front-of-the-house and also creates the superb dessert menu. Talk about teamwork…

Amelia spoke about one of a series of delectable special events that Marche Moderne orchestrates during the year to keep the restaurant fresh. Now through December 30th is the festive “40 Days of Champagne and Caviar” Holiday Celebration. It’s a nightly special menu of six premium caviar selections and accompanying bubbly from four renowned Champagne houses along with the traditional accoutrements and caviar-friendly cocktails. How about that for Holiday spirit ?

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